Lasagna at home step by step. Homemade lasagna

The recipe for lasagna with minced meat at home allows you to create a delicious Italian dish with a minimum of effort. The base is used ready-made, so the whole process comes down to just forming a simple filling and cooking the Bechamel sauce.

The rich taste of delicious lasagna captivates you instantly! Having been soaked in the tender milk mass, the hard flour sheets completely soften and combine with the tomato-meat mass into a single whole. The result is a flawless and versatile mixture!

Ingredients:

lasagna sheets - 9 pcs.;
minced meat - 500 g;
fresh tomatoes - 2-3 pcs.;
onion - 1 pc.;
tomato paste - 1 tbsp. spoon;
milk - 400 ml;
butter - 50 g;
flour - 40 g;
parmesan (or other cheese) - 50 g;
vegetable oil - 2-3 tbsp. spoons;
spicy herbs - to taste;
salt, ground pepper - to taste.

A simple recipe for lasagna with minced meat at home

How to make classic lasagna

After peeling, chop the onion into small cubes and fry in vegetable oil until golden brown.
Add the minced meat to the fried onions. While stirring the mixture, wait until the moisture has completely evaporated.
While the minced meat is being prepared, let's take care of the tomatoes - we need to get rid of the vegetable skins. To do this, use a sharp knife to make cross cuts on the bright peel, and then pour boiling water over the vegetables. We rinse with cold water, after which we remove the already soft and pliable skin.
Cut the vegetable pulp into quarters and place in a blender bowl. Grind.
Transfer the resulting puree into a frying pan with almost finished minced meat and immediately add tomato paste. Salt/pepper. Sprinkle the tomato-meat mixture with herbs, bring to a boil and keep on moderate heat for 10-15 minutes. Don't forget to stir! At the end, taste and add a portion of salt or pepper if necessary.
Bechamel sauce for lasagna
The classic lasagna recipe necessarily includes the popular Bechamel sauce. To make it, melt 40 g of butter in a dry container over low heat, add flour, and mix vigorously. Add cooled milk in a thin stream. Stir vigorously with a hand whisk until all flour lumps dissolve.
Bring the milk mass to a boil, then, stirring, cook the sauce until thickened.
Now we need a rectangular mold measuring approximately 30x20 cm. Grease it with the remaining butter, lay out a small portion of the sauce, and spread it over the entire area. Next, place 3 lasagne sheets (read the instructions on the package: sometimes flour sheets require pre-cooking). Visually divide the remaining sauce into three parts, pour one of them over the bottom layer - evenly distribute the Bechamel with a spoon, covering the entire surface of the flour dough. Place 1/2 portion of minced meat on top. Next, we repeat the layers in the same sequence.
Place the remaining three sheets on the second part of the minced meat, brush with sauce and sprinkle with coarsely grated cheese. We send the semi-finished product to the oven, preheating it to 180 degrees.
Lasagna is baked for about 20-30 minutes. The degree of readiness can be determined by the appetizing rosy hue of the cheese crust. Having taken the product out of the oven, wait for 10 minutes, and then cut into portions and serve.

Bon appetit!

Do you want to feel like a real Italian for a while? Then we will prepare a traditional dish of Italian cuisine, originally from the city of Bologna. Lasagna in its origins simply meant a cooking pot. The word itself comes from the Greek “lasanon” - hot plates. Practical Italians have adapted the word to name their signature dish, a true favorite of their cuisine. To prepare it we need dough, filling and bechamel sauce. The filling can be made from any components - meat, minced meat, tomatoes, spinach and other vegetables.

Cheese, meat stew, mushrooms, ham and other goodies are also welcome. As for the dough, it is prepared very simply, like for pasta or noodles. Almost all supermarkets sell ready-made sheets for this hearty and delicious dish. Some sheets don't even need to be boiled in advance - follow the instructions on the package. In total, lasagna requires six layers, each of which is layered with filling, and everything is topped with grated cheese and a few pieces of butter. By the way, if the finished dish is not eaten immediately, it can be frozen for future use.

Lasagna - food preparation

If we follow the Italian menu, we choose types of cheese such as ricotta and mozzarella. Parmesan is used without fail only in lasagne bolognese, but for home cooking you can use any hard cheese. The main thing is to get an incredibly appetizing crust when baking in the oven. It is better to use a mixture of beef and pork as minced meat. If you want a lighter dish, minced chicken will do just fine.

Lasagna - the best recipes

Recipe 1: Lasagna with minced meat

The delicate taste of lasagna with minced meat, as well as its appearance itself, evokes an incredible appetite. This dish simply cannot stay on the table. Add a couple of salads to it and a real holiday dinner is ready! Pamper your loved ones.

Ingredients:

Dough: flour (2-3 cups), water (1 cup), eggs (2-3 pcs), vegetable oil, (1 tbsp. spoon), salt.
Layer: minced meat (pork and beef), tomatoes (600 grams), carrots (1-2 pcs.), onions (1 pc.), garlic (several cloves), butter (100 grams), flour (100 grams) , milk (1 liter), salt, pepper, vegetable oil.

Cooking method

Prepare the dough. Gradually add a glass of cold water and 2-3 eggs to the pile of flour on the table. Salt, add 1 tablespoon of vegetable oil and knead the dough. We put it in the refrigerator for half an hour. Then we roll it out into flat cakes like dumplings and cut into wide strips (the size of the baking dish).

Filling. Grate the carrots on a medium grater, fry the tomatoes, onions and garlic in vegetable oil. Add carrots and fry a little more. Then add the minced meat to the contents, add salt and pepper, and simmer for 20 minutes. Tomatoes last. And let's simmer a little more.

Bechamel sauce. Add flour to the melted butter in a frying pan and stir until smooth. Add milk little by little. Heat and boil until a mass without lumps is formed, reminiscent of liquid sour cream.

Grate the cheese on a medium grater and boil the lasagna sheets until half cooked. Form the dish: place the sheets in layers with minced meat in a greased form. Spread some of the sauce on half of the meat mass and so on. Grease the last sheet with the remaining sauce and bake in the oven for 40 minutes. Then sprinkle with grated cheese and wait another 5-7 minutes for a golden brown crust to form.

Recipe 2: Mushroom Lasagna

Mushrooms favorably emphasize and highlight the taste of many dishes, and they look very organic in lasagna. Spend no more than 1-2 hours in the kitchen and your home will be filled with the aromas of great mushroom lasagna. You can use store-bought leaves and ordinary champignons, but to make the dish more filling, add light chicken meat. A little secret - a little chicken liver and ham will give the lasagna a rich, rich flavor.

Ingredients: lasagna sheets (14 pcs), bechamel sauce (850 ml), parmesan cheese (grated), olive oil, mushrooms (230 grams), onions (1 pcs), minced chicken (300 grams), chicken liver (80 grams), ham (115 grams), sweet white wine (150 ml), basil, tomato paste (2 tablespoons), salt pepper.

Cooking method

Heat olive oil in a large saucepan, add garlic, mushrooms, onions and fry, stirring, for about 6 minutes. Add minced chicken, liver, ham, fry for another 10-12 minutes until the minced meat becomes dark. Add wine, tomatoes and seasonings. Simmer for another 30 minutes. Simmer in an open pan for another 15 minutes.
Grease the baking dish with oil and place lasagne sheets on the bottom, having previously greased the pan. We alternate - mushroom sauce, bechamel, again a sheet of dough. And so on. Finish with bechamel sauce, sprinkle with grated cheese and bake in the oven for 35 minutes at 190 degrees. Bring the aromatic dish to the table immediately, before it has time to cool.

Recipe 3: Chicken Lasagna

What about without chicken? Tender chicken meat with cheese sauce and wine will make our dish breathtakingly tasty. First, boil the whole chicken, and then trim and chop the meat.

Ingredients: whole gutted chicken (1.5 kg), white wine (300 ml), onion, celery, pepper, bay leaf, salt, green onions, butter (150 grams), garlic, grated hard cheese (250 grams) , low-fat cream (280 ml), Parmesan cheese (4 tbsp), peanuts, lasagne dough (200g).

Cooking method

Wash the chicken and cover with water. Boil the whole thing for 1 hour with half a portion of wine and spices, onions and celery. Cool and cut the meat into pieces. Boil the chicken broth to 1 liter. Dip the lasagne pieces into hot water and let sit for a few minutes. Transfer to cold water. Fry the onion in oil with garlic for 10 minutes. Add the remaining oil and flour, fry until golden brown. Pour in the broth and remaining wine.

Bring to a boil, boil for another 4 minutes. Remove from heat, add cheese, cream, salt and pepper. Pour a little sauce into a baking dish and lay it out in layers: dough, chicken, onion. Grated cheese, sauce. Continue until the ingredients run out. There should be sauce and pasta on top, sprinkle with the remaining cheese. Add nuts and cook in a hot oven for 45-50 minutes until golden brown.

Recipe 4: Eggplant Lasagna

Inexpensive and tasty eggplants are perfect for vegetable lasagna. Let's grill them a little so that they are juicy, but not oily, and season with tomato sauce - if you haven't tried this yet, you will have a new favorite among vegetable dishes.

Ingredients: eggplants (1.5 kg), olive oil (5 spoons), onions, sugar (2 tablespoons), salt, dry basil, canned tomatoes (400 grams), dough (12 sheets), parmesan (30 grams) , mozzarella (225 grams).

Cooking method

Heat the grill and bake the eggplants on the grill in slices (brush with oil on both sides). Fry for 10 minutes, close to the heat until golden brown and turn over. Heat the oven to 190 degrees.
Tomato sauce: heat the remaining oil in a 4-liter saucepan, add the onion, fry, add sugar, salt, basil, tomatoes and juice.

Mash the tomatoes with a spoon, bring to a boil and simmer over low heat for 15 minutes. Prepare the dough layers as indicated in the instructions, then form the dish in a baking dish. A little tomato sauce, dough, a layer of eggplant, half the remaining sauce, a little parmesan and a little mozzarella. Repeat the operation several times, bake for 40 minutes. After cooking, the dish should stand for 10 minutes to make it easier to cut into portions.

Recipe 5: Lasagna with meatballs and chicken eggs

The declared dish is nothing more than “Neapolitan lasagne.” It differs from the already familiar recipe with meat in that we roll minced meat into meatballs and fry them. In addition, we use tomatoes in their own juice to make tomato sauce.

Ingredients: onions (1 pc.), carrots (1 pc.), celery stalk (1 pc.), garlic, tomatoes in their own juice (1 liter), chicken eggs (5 pcs.), minced beef (400 grams), mozzarella ( 150 grams), parmesan (60 grams), a little olive oil and butter for greasing the mold, dough sheets, dry red wine (50 grams).

Cooking method

Boil the dough until half cooked. We cut the vegetables, simmer them a little in a frying pan with vegetable oil and wine. Half of the liquid should evaporate. Mash the tomatoes in their own juice and bring them to a boil over low heat. To prepare the minced meat, cut the parmesan into flat slices and mix with the raw egg and cheese. Roll the minced meat into small meatballs. Fry in a frying pan and add to tomato sauce. We cut the boiled hard-boiled eggs into slices, and do the same with the mozzarella.

Place boiled lasagna sheets in a baking dish (see instructions) and cover with sauce. Next come mozzarella pucks and eggs. Then another layer of dough and repeat everything with the sauce. Cover several layers with foil and place in the oven. 20 minutes at a temperature of 200 degrees is enough. Remove the beauty from the oven and cut into pieces. Be careful, she's very hot! This is how it should be served - be careful and bon appetit!

— Real chic - lasagna with seafood. Take, for example, fillet of perch (or any fatty fish), fried with onions, as a layer, garnish the finished dish with fried peanuts, shrimp and mussels - you will get a dish worthy of the most expensive Italian restaurant.

— Another original idea is lasagna with pineapple. Place pineapple pieces between layers of meat (veal, chicken or beef), sprinkle with nutmeg, and bake. This dish can be an excellent basis for a romantic dinner. Surprise your loved ones!

Lasagna is a prominent representative of traditional Italian cuisine, which loves pasta. So don't be surprised if, when looking for lasagna dough, you find it in the pasta aisle.

Because lasagna is pasta in the form of wide strips, which are filled with various fillings and baked in the oven. The Italians call the finished dish lasagne al forno, which exactly translates as “oven-cooked lasagna.”

Today we will prepare classic lasagne with bechamel sauce. The preparation will be divided into 4 independent parts:

kneading lasagne dough
making bechamel sauce
preparing bolognese sauce (from minced meat)
baking lasagna

Yes, you can buy the dough in the store, simplify the recipe by using, for example, not tomatoes, but only tomato paste. It will also turn out delicious, but not quite homemade.

This recipe is for those who love to cook and approach the process thoughtfully.

Lasagna dough: homemade recipe

As I already said, you can buy lasagna dough in the store, but today we are looking at the recipe “from and to” in detail.

Ingredients:

Flour - 600 gr
Eggs - 3 pcs
Salt - a pinch
Water - 100 ml
Olive oil - 3 tbsp

Preparation:

1. Pour the sifted flour into a bowl and make a depression in the middle.

2. Break the eggs into this hole and immediately add a pinch of salt.

3. And pour water there too.

4. Now take a fork and begin to mix the ingredients little by little and carefully.

5. After the water is absorbed into the dough, add olive oil and continue kneading the dough with a fork.

6. Mix the ingredients until they combine into one common mass.

If the mixture turns out thin, then add a little flour (50 grams) to the desired consistency. If, on the contrary, the mixture is too thick and you can’t stir it with a fork, then dilute it with water.

7. Having received a homogeneous mass, transfer it to the table and begin to knead it with your hands.

You need to knead long enough until the dough becomes elastic, elastic and stops sticking to your hands.

The finished dough should rest for 30 minutes at room temperature. That is, you need to put it aside and not touch it for half an hour

8. We tear off small pieces from the rested dough and roll them into plates with a rolling pin. We try to roll out the plates as thinly as possible so that their thickness is no more than 2-3 millimeters.

9. Using a knife, cut out strips of the dough that suit your size.

In terms of size, I’ll say this: in the form where the lasagna will be prepared, 2-3 strips should fit in a row with the wide side

10. And now there will be a little trick. Take a cutting board and cover it with cling film. We place the finished dough plates on it and cover them with the next layer of film.

This is necessary so that the plates do not stick together.

The lasagna dough is ready and now you have three options for what to do with it.

Prepare lasagna now.
Freeze the dough for future use (for example, if there are unused slices left during cooking).
Dry the dough and store it in the refrigerator, not the freezer. To dry, place the records on the table and let them dry at room temperature.

If you chose the third option, then before using the dough you will need to boil in boiling water for two minutes

We're done with the dough, let's move on to preparing the minced meat filling.

Classic recipe for bolognese sauce with minced meat

The minced meat for lasagna is fried in combination with several products and is called Bolognese sauce. There are several variations of this sauce depending on what kind of pasta it is prepared for. But the classic recipe, suitable for all dishes, looks like this.

Ingredients:

Minced meat - 500 gr
Onion - 1 piece
Tomato paste - 70 gr
Tomatoes - 3 pcs.
Salt, pepper - to taste
Sugar - 0.5 tsp

Preparation:

1. Pour a couple of tablespoons of olive oil into a hot frying pan, wait until it warms up and add finely chopped onion. Fry it for 3-5 minutes over medium heat (saute) until it acquires a golden hue.

You don’t have to use red onions; regular onions will do just fine.

2. Add defrosted minced meat to the fried onions. It doesn't matter what meat it is made from. The fatter it is, the fattier the lasagna will be.

3. Fry the meat until fully cooked. This will take about 15 minutes. Don't forget to stir periodically to prevent it from burning.

4. Add tomato paste to the well-fried minced meat and continue frying for a couple more minutes with constant stirring so that the meat acquires a red tint.

5. The next ingredient that will follow the pasta will be finely chopped tomatoes.

You can put them through a meat grinder or chop them with a blender, but then they will lose their integrity and you won’t feel the tomato pieces when you eat lasagna. I don’t like it that way, so I recommend finely chopping the tomatoes

6. Fry the tomatoes until almost all the moisture has evaporated.

7. After this, add salt, sugar, or maybe another half teaspoon of sugar. Reduce the heat to low, cover with a lid and leave to simmer for 5 minutes.

In the meantime, let's move on to preparing the bechamel sauce.

How to make bechamel sauce at home without lumps

The next important component of classic lasagna is bechamel sauce. Its preparation is much simpler than its name suggests.

Ingredients:

Milk - 1 liter
Flour - 4 tbsp
Butter - 70 g
Nutmeg - 1 pinch
Salt, pepper - to taste

Preparation:

1. Place a saucepan over medium heat and melt the butter in it.

2. When the oil begins to sizzle, add flour to the pan and fry it lightly, stirring constantly.

The result is dense lumps of dough.

3. Now we arm ourselves with a whisk or mixer and begin to pour milk into the pan while vigorously whisking.

The better the beating goes, the higher the guarantee that there will be no lumps left.

4. After making sure that there are no lumps left, add salt, pepper and grated nutmeg. You can grate the nut yourself, or buy it already ground.

5. Mix the milk well and wait until it evaporates. At this time, you must not stop stirring the contents of the pan, because the milk will constantly tend to curl into lumps.

We are waiting for the moment when the mixture has evaporated to a consistency at which it will not drain, but “slide” from the spoon

After this, remove the pan from the heat and leave the sauce to cool and infuse.

Classic lasagna with bechamel sauce and bolognese

So, all the components are ready, let's start assembling the lasagna. But before that we need to prepare 2 more ingredients:

Finely chopped bell pepper - 1 pc.
Cheese, grated on a coarse grater - 200 g

Preparation:

1. Take a regular baking tray and cover it with baking foil so that you don’t have to worry about it later when it comes time to wash it. We place parchment paper on the foil and apply a layer of bechamel sauce on it according to the size of the future lasagna.

2. Lay out sheets of dough. In this example, pre-frozen sheets were used.

If you're using the sauce while it's still warm, don't be alarmed if your homemade lasagna dough begins to thaw right before your eyes. This is fine

3. Place Bolognese sauce and pieces of bell pepper on top of the plates.

4. Cover the top layer with bechamel sauce and repeat all layers: dough - bolognese - bell pepper. We repeat the procedure until the dough runs out.

It is advisable that the lasagna have at least four layers

5. When we reach the last layer of dough, generously brush it with bechamel sauce, making sure that there are no exposed areas of dough left, otherwise it will dry out.

6. The final touch is grated cheese, which needs to be poured on top and which gives the lasagna the appearance to which we are all accustomed. Add half of the cheese now, and add the other half to the finished hot dish.

7. Place the lasagna in the oven, preheated to 200 degrees for 30-40 minutes. During this time, the dough hidden in the sauces will be thoroughly soaked and baked. Don’t be surprised if the lasagna spreads all over the baking sheet - that’s how it should be.

8. Take the lasagna out of the oven, sprinkle it with cheese, wait for it to melt and it’s done. Can be cut into pieces and served.

Bon appetit!

As you can see, the process of preparing lasagna at home, although quite long, is not at all difficult. So, if you are a lover of Italian cuisine, then you can safely start cooking.

Thank you for your attention.

Italy many people associate with pizza, pasta and LASAGNA. And if you won’t surprise anyone with pizza now, lasagna has not yet become so widely known, although it deserves it!

Now you can easily try lasagna in any cafe or restaurant. But, my advice to you is to try making lasagna at home, and you will never order it in a cafe again, because it’s better at home!

Yes, lasagna is a little time consuming to prepare, it will take you a couple of hours to prepare it. But I will give you one more piece of advice, and if you listen, you will be simply happy (forgive my indiscretion, but I myself am delighted with this idea)!

And the little secret is that if you still have to tinker with the preparation, then it’s worth preparing a large portion or even two servings (well, about two, maybe I’ve gone too far) Cook a lot, as much as you can eat, eat it, and the rest is lasagna divide into portions, pack in cling film, bags, molds - as convenient for you, and put them in the freezer (naturally, the lasagna should be cooled well first; in addition, only when cold can it be cut into even, beautiful pieces, and when hot or warm you will never cut it beautifully). And when you come home from work and you don’t have any time to bother with cooking, frozen lasagna will come to your rescue! Just empty it from the packaging and put it in the oven for about 30 minutes. While you are changing clothes, washing your hands, setting the table and calling your husband and children to the table (you can still have time to prepare a salad of fresh vegetables), the lasagna is already warmed up, all you have to do is wish your loved ones Bon appetit!

Another practical tip for reducing cooking time: divide the cooking into 2 days. On the first day, prepare the sauces, cool and put in the refrigerator. And the next day, assemble and bake the lasagna. You will do all this casually, and the result will be amazing!!!

And finally, if you want to prepare lasagna for guests, also prepare the ingredients for the lasagna in advance, assemble it completely, sprinkle with cheese, cover with cling film and put it in the refrigerator. Those. the night before, you prepared everything. And the next day, all you have to do is transfer the lasagna from the refrigerator to the oven, set the table, wait for guests and receive compliments!

P.S. Just remember that lasagna is difficult to cut into even pieces when hot. Just accept this as a fact, stock up on a SHARP knife and cut it smartly, without bothering with the evenness of the pieces. After all, the main thing about lasagna is its amazing homemade taste!

Ingredients

Mold size: 20x20 cm
lasagne sheets (dry)	6-10 pcs
cheese (Russian type)	300 g
For the Bolognese sauce
minced meat (beef and pork)	600-700 g
5-6 ripe tomatoes or 400 g peeled tomatoes in their own juice
white or red dry wine	100 ml
bulb onions	2-3 pcs
garlic	2 cloves
butter	1-2 tbsp.
vegetable oil	4-5 tbsp.
parsley or basil
salt
freshly ground pepper
For the sauce
milk	800-1000 ml
butter	80-100 g
flour	80-100 g
nutmeg	on the tip of a knife
salt
freshly ground pepper

Everyone in my family loves Italian cuisine. Pasta with various sauces, pizza, and we especially love lasagna. Today I decided to cook lasagna at home, especially since it turned out to be quite easy to do.

Lasagna can be prepared according to different recipes: with mushrooms, vegetables, seafood, fish, and different types of meat. Having tried many options, I finally settled on the classic - lasagna with Bolognese sauce.

To prepare lasagna at home you will need:

Lasagna sheets - 14 pcs;

Cheese - 300 gr;

For the Bolognese sauce:

Minced meat (pork + beef) - 1 kg;

Tomatoes - 500 gr;

Carrots - 150 gr;

Onions - 200 gr;

Garlic - 3 cloves;

Olive oil - 3 tbsp;

Tomato paste - 2 tbsp;

For the Bechamel sauce:

Milk - 1 l;

Butter - 100 g;

Flour - 100 gr.

Recipe for making lasagna at home:

My first step in making lasagna at home is to prepare the Bolognese meat sauce.

1. Finely chop the onions and garlic. Fry in olive oil.

2. Grate the carrots on a fine grater and add to the pan with the onions.

3. Add the minced meat to the pan with the vegetables when they are almost ready. Salt and add spices.

4. Remove the skin from the tomatoes. To do this, make cross-shaped cuts on the skin and pour boiling water from a kettle over them. The peel will immediately begin to come off on its own, then help with your hands.

5. Grind the tomatoes with a blender.

6. Add tomato puree to the pan with minced meat and vegetables.

7. Add tomato paste. In principle, there are enough tomatoes, but I wanted a redder sauce, so I added 2 tablespoons of tomato paste.

8. Simmer until the minced meat is ready.

My next step in making lasagna at home is to make the Bechamel sauce.

9. Melt the butter and fry the flour in it until golden brown.

10. Pour cold milk in a thin stream into a saucepan with flour. Stir constantly with a whisk to prevent lumps from forming. Salt the sauce and add spices to taste. If you have nutmeg, add it.

9. Keep the sauce over low heat, stirring constantly, until thickened. Then remove from heat and leave to cool.

10. Pour boiling water over lasagna sheets for 1-2 minutes.

Advice: carefully read the package with lasagne sheets, there is a cooking recipe on it, from it you can find out whether you need to boil the sheets before use, or whether you can use it this way, or pour boiling water for a couple of minutes before use. On my package it was written: pour boiling water.

Well, the last step in preparing lasagna at home is shaping the dish before baking. My lasagna will have 3 layers, to lay out the layers I will need 3.5 sheets of lasagna for each layer. Since I brewed them in boiling water, it was not difficult for me to cut one leaf in half.

11. Place a layer of lasagna sheets in a mold with high sides.